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    Chipotle Chicken Taco Salad


    Source of Recipe


    Cooking light

    Recipe Introduction


    4 servings (serving size: 2 1/2 cups. Nutritional Information: CALORIES 249(30% from fat); FAT 8.2g (sat 2.8g,mono 2.9g,poly 0.7g); PROTEIN 23.3g; CHOLESTEROL 50mg; CALCIUM 106mg; SODIUM 650mg; FIBER 7g; IRON 2.2mg; CARBOHYDRATE 25.1g

    List of Ingredients




    Dressing:
    1/3 cup chopped fresh cilantro
    2/3 cup light sour cream
    1 tablespoon minced chipotle chile, canned in adobo sauce
    1 teaspoon ground cumin
    1 teaspoon chili powder
    4 teaspoons fresh lime juice
    1/4 teaspoon salt

    Salad:
    4 cups shredded romaine lettuce
    2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
    1 cup cherry tomatoes, halved
    1/2 cup diced peeled avocado
    1/3 cup thinly vertically sliced red onion
    1 (15-ounce) can black beans, rinsed and drained
    1 (8 3/4-ounce) can no-salt-added whole-kernel corn, rinsed and drained

    Recipe



    To prepare dressing, combine first 7 ingredients, stirring well. To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately.

    Tip: Add a spoonful of adobo sauce for a spicier salad. Kidney or pinto beans also taste great in this dish.


 

 

 

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